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Maturação em queijo dos Açores. Determinação de ácidos orgânicos e metabolismo ...

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia ; The secondary reactions that occur during the ripening of cheese involve complex biochemical changes that affect the final characteristics of the product. Organic acids can be originated from the metabolism of lactate and can significantly influence the development of the sensory properties of the cheese during ri...